Zesty and bone-dry, this Loire classic bursts with lemon zest, green apple, melon and a touch of grapefruit. There’s a gentle floral lift on the nose and a lovely mineral edge that speaks of its volcanic and clay soils. Aged sur lie for seven months, it has a delicate creamy texture behind its sharp citrus crunch – making it more than just a seafood sipper.
A wine that’s light, lively, and textural, with a refreshing saline finish that begs for the next sip. It’s a brilliant example of why Muscadet is back in fashion – and why it should be on your table.
Food Pairing Tips:
Classic match: Oysters, mussels, langoustines, and whitebait
Also great with: Sushi, smoked trout, goats’ cheese, and herby salads
When to drink it: Alfresco lunches, seafood platters, or crisp white wine moments when Sauvignon feels too intense
"One of my favourite wines at this price. I love Muscadet - you get fresh citrussy, appley wines. This one is Sur Lie which means it has a bit more body and creaminess from time spent on its yeast. Great with oysters and other shellfish."
The Cormerais family has been growing vines in Muscadet since the 1800s. Today, the estate is led by Bertrand Cormerais, who combines traditional know-how with a modern focus on sustainability. With help from Anthony Branger, their wines show clarity, precision and a deep respect for the land.
They farm around 40 hectares, focusing on quality over quantity, with minimal intervention in both vineyard and cellar. The result? Muscadet that punches well above its price point.
What is Sur Lie?
A winemaking method where the wine is left to age on its fine lees (dead yeast cells) after fermentation. For this Muscadet, that means a few extra months of silky texture and subtle richness, softening the racy acidity just enough to add interest and depth.
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